Chinese Pasta Salad with Creamy Ginger Dressing
Submitted by mypp
Cold noodle salad with tender shrimp, crisp snow peas, and luscious ginger-garlic dressing. This Asian-inspired pasta salad is ready in 20 minutes, perfect for lunch or potlucks.
YIELD
4 servingsPREP
15 minCOOK
5 minREADY
20 minThis isn’t your typical mayo-based pasta salad.
Thick Shanghai noodles get tossed with pink shrimp and bright green snow peas, then dressed in a silky emulsion spiked with fresh ginger and garlic.
The creamy dressing clings to every strand while cilantro and scallions add a fresh, herby punch.
Serve it at room temperature for lunch, picnics, or potlucks where you need something that travels well and tastes even better after the flavors meld.
Pro Tips
- Trim the noodles with scissors to about 4 inches for easier serving and eating
- The dressing uses raw egg; use pasteurized eggs if concerned about food safety
- Don’t overdress the salad initially; you can always add more but can’t take it away
- Make ahead and refrigerate, then let it come to room temperature 30 minutes before serving
Variations
- Substitute cooked chicken for shrimp for a different protein option
- Add julienned bell peppers or shredded carrots for extra color and crunch
- Use regular spaghetti or linguine if you can’t find Shanghai noodles in Asian markets
Ingredients
Directions
Mix the marinade ingredients in a small bowl and add shrimp.
Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside.
(You may want to trim noodles with scissors to about 4 inches in length, to make serving easier).
Blanch whole snow peas and set aside.
Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink.
Set aside.
Dressing:
In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon.
Slowly drizzle in oil.
Mix in soy and cream.
Set aside.
Toss noodles, shrimps, and snow peas.
Mix in dressing to taste.
Garnish with scallions and coriander.
Serve at room temperature.
Comments
